Whole Wheat Flax Fruit And Spice Cookies Food

WHOLE-WHEAT FLAX, FRUIT, AND SPICE COOKIES

Steps:

• Cream together oil and sugar until well-blended.
• Add eggs; beat 2 minutes.
• Beat in vanilla, orange juice,& orange rind.
• Sift together flour, soda, salt, and cinnamon.
• Beat flour mixture into orange-egg mixture.
• Fold in Uncle Sam cereal and fruit; mix well.
• Dough will be sticky.
• Drop by teaspoonfuls onto greased or parchment-lined cookie sheets.
• (A heaping spoonful of dough will spread to approx a 3" cookie).
• Flatten slightly with moistened fork if desired.
• Bake at 400F for 8-10 minutes (in my oven it works better to do 7-8 min at 375; adjust depending upon how your oven cooks).
• Cool briefly on cookie sheet then remove to cooling rack.
• Store in airtight container.

SOFT WHOLE-WHEAT GINGER SPICE COOKIES

Steps:

• Preheat oven to 350F. Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside. In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses. Gradually stir dry ingredients into molasses mixture. Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.
• Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

WEST COAST TRAIL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
• Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
• Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
• Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

WHOLE GRAIN BREAKFAST COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
• Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
• Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

WHOLE WHEAT AND FLAX WAFFLES

Steps:

• Mix dry ingredients.
• Mix wet ingredients separately.
• Mix dry and wet together whisk until smooth.
• Pour about 3/4 of a cup of batter at a time onto the waffle iron.
• You will begin to see steam coming out of the iron.
• Cook the waffles until the steam is almost gone.
• Any waffles we don't eat right away get put into the freezer, and we pop them in the toaster for a quick breakfast or snack.